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Archive for June, 2012

Farm and Order

Saturday, June 30th, 2012

In this third part of our on-going series about the Farm Bill, we go to the farmers. Considering Pennsylvania has very little commodity farming, this legislation impacts our region in some unique ways. Ben Wenk, a seventh generation farmer, talks about some important block grants while Phillip Smelz gets down to earth about the realities of a small farmer following the bill. And, on the lighter side, find out what Green Meadows farmer Ian Brendle thinks will be the new “IT” vegetable.

The Rev’s Okra

Saturday, June 30th, 2012

Recipe from Endangered Recipes By Lari Robling
Fresh locally grown okra cooked properly is delicious… and is never slimey!

Vegetable Kabobs

Friday, June 29th, 2012

Recipe By Tracee Yablon-Brenner
Served over brown rice, this is a delicious way to have a vegetarian barbecue. Or, make it a side with grilled boneless skinless chicken breasts.

Grilled Breast of Chicken with Peach Cilantro Salsa, Roasted New Potatoes and Lemon Broccoli

Thursday, June 28th, 2012

Recipe By Norman Weiler
It’s a while before fresh peaches arrive locally in the markets, but this is tantalizing.

Spanish Style Garlic Soup

Wednesday, June 27th, 2012

Recipe By Chef Jim Coleman
Garlic lore says it wards off vampires and colds. In any event, this soup is delicious.

Potato Salad with Fresh Herbs and Lime

Tuesday, June 26th, 2012

Recipe By Chef Jim Coleman
July 4th picnics are around the corner. This potato salad trades mayonnaise for healthier olive oil. Use the best extra virgin olive oil you can afford.

Chef Freddy’s Black Beans and Seared Tofu

Monday, June 25th, 2012

Adapted from a recipe by Chef Frederick Demers, Executive Chef, Café Martinique, Atlantis
This version is easier (truffle juice?!) for the home cook and Chef likes to swap out tofu for the fish to make it a vegan dish.

Perfect Roast Chicken

Sunday, June 24th, 2012

Recipe from Endangered Recipes By Lari Robling
Why buy a rotisserie chicken? Make two of these and you have one for tonight and one to make lunches or another meal. And don’t forget to save the bones for soup!

Barbecued Spiced Rubbed Chicken with Chickeria Barbecue Sauce

Saturday, June 23rd, 2012

Recipe By Chef Jim Coleman
Here’s a recipe to take advantage of good grilling weather.

My Little Chickpea

Saturday, June 23rd, 2012

Making hummus should be simple; after all, it’s just mashing some chickpeas with a few other ingredients. We go to Zahav, to learn from the master of the chickpea, Chef Mike Solomonov. Turns out, it is simple if you know the tricks.

Subarashii Kudamono Asian Pear Wedge Salad with Balsamic Honey Reduction

Friday, June 22nd, 2012

Recipe By Subarashii Kudamono (Wonderful Fruit)
Take this elegant salad to work — pack the ingredients separately and carry the balsamic reduction in a plastic squeeze bottle. Assemble a la minute and drizzle artfully.

Salmon Fishcakes

Thursday, June 21st, 2012

Recipe By Robin Ellis
This recipe eliminates the traditional potato, a food that diabetics must limit. The dill and the grain mustard make the fishcakes special and they sometimes serve as a tasty starter.


Wednesday, June 20th, 2012

Recipe By Arnold Kauffman
A creamy and refreshing dessert with no added sugar!

Vital Signs Ep. 1 – Part 4

September 19th, 2011

Noelle Dames looks to extending the Greensgrow LIFE program. While, Joseph Mitsouras and his family preserve their share.

Vital Signs Ep. 1 – Part 3

September 12th, 2011

Joseph Mitsouras shares how his family includes children in meal planning.

June 2012
« May    

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

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